INSTRUCTIONS
1. Add the butter in a medium sauce pan and stir-fly bacon, onion, mushroom, celery and clam, in that order
2. Add water, cover, and steam until clams open
3. Add milk. When it is boiling again, stir in the miso.
4. Serve

Kanako Gomi- Food coordinator, licensed cook, food and nutrition education instructor
Born in Tokyo, Japan. Since college student, Kanako was helping her grandmother’s Japanese food and Soba restaurant on developing new party recipes. After the college, she continued to be engaged in food business through an assistant of food stylist, working with Pret a Manger at their launch in Japan on the new menu development. In 1998, she started cooking class in the local community. Based on the idea of “Food makes body and mind strong and healthy”, Kanako is widely active now on holding cooking class, developing recipes of Japanese home cuisine for people both of domestic and overseas.